Polenta Casserole with Mushrooms, Tomatoes, & Ricotta

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil, divided
• 2  cups onions, chopped
• 3  cups cremini mushrooms, coarsely chopped
• 1 1⁄2 teaspoons salt, divided
• 2  cloves garlic, chopped
• 1⁄3 cup dry red wine
• 1  tablespoon  chopped fresh rosemary or 1  teaspoon dried rosemary
• 1  tablespoon tomato paste
• 14 1⁄2 ounces canned tomatoes, diced,undrained
• 4  cups water
• 1  cup  instant polenta
• 1⁄2 cup fat-free parmesan cheese
• 1⁄4 teaspoon black pepper, divided
• 1⁄2 cup part-skim ricotta cheese
• 1 1⁄2 teaspoons light margarine, cut in small pieces

Directions

1. Preheat oven to 400 degrees.
2. Heat 1 teaspoon oil in a 10" cast iron skillet over medium-high heat.
3. Add onion; saute 8 minutes.
4. Add mushrooms, 1/2 teaspoon salt, and garlic, and cook 4 minutes, stirring frequently.
5. Stir in wine, rosemary, and tomato paste; reduce heat to medium, and cook 3 minutes.
6. Stir in tomatoes, and cook until thick (about 10 minutes) remove from heat.
7. Bring water to a boil in saucepan; stir in polenta and 1 teaspoon salt.
8. Reduce heat to low; cook until thick (about 5 minutes) stirring frequently.
9. Spread one third of polenta mixture into a 13 x 9 inch baking dish coated with 1 tsp.
10. oil.
11. Spread half of tomato sauce over polenta, and top with 2 tablespoons parmesan cheese and 1/8 teaspoon pepper.
12. Drop half of the ricotta cheese by spoonfuls onto the parmesan cheese.
13. Repeat the layers, ending with polenta.
14. Top with 1/4 cup parmesan cheese and butter.
15. Bake at 400 for 25 minutes or until bubbly.